Recipes
Date posted: 16/09/2020
Ingredients
| Frozen basmati rice | 500g |
| Frozen butternut squash chunks | 800g |
| Red onions, sliced | 2 |
| Coconut oil | 2 tbsps |
| Green chillies, sliced | 3 |
| Garlic cloves, finely sliced | 4 |
| Ginger, finely chopped or grated | 7cm/3 inches |
| Coconut milk | 200ml |
| Garam masala | 1 tbsp |
| Cumin seeds | 1 tsp |
| Cinnamon, ground | ½ tsp |
| Turmeric powder | ½ tsp |
| Cloves, ground | ¼ tsp |
| Salt | 1 tsp |
| Coconut Ffakes or desicated coconut | 2 tbsps |
| Roasted cashew nuts (optional) | 50g |
| Limes – 1 juiced, 1 cut into segments | 2 |
| Coriander leaves | a handful to serve |
Method
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- Heat the oven to 180c fan and toss the butternut squash chunks in 1 tbsp coconut oil. Sprinkle over the cumin seeds and garam masala, then season. Place into an ovenproof dish and roast in the centre of the oven for 30-40 minutes until the butternut squash is caramelising and tender, turning halfway through.
- While the butternut squash is roasting, place a heavy bottomed pan on a medium heat. Melt 1 tbsp coconut oil and add the onion. Fry for 5-8 minutes until soft, then add the sliced garlic, ginger and green chilli. Fry for 2-3 minutes then add the cinnamon, turmeric, cloves and coconut flakes/desiccated coconut and cook for 1 minute until the spices are fragrant.
- Add the frozen rice to the pan, stirring to ensure it is coated in the spices. Add the coconut milk and lime juice and stir for 8 minutes. Season, remove from the heat and cover for 5 minutes.
- To serve, spoon two thirds of the rice onto a platter, and then layer on the butternut squash. Finish with the remaining rice and garnish with the chopped coriander, lime wedges and roasted cashews (if using).